Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Put a large frying pan on a medium heat and add a few glugs of olive oil. Add the sausages. Only cook as many sausages as you have room for in the pan – they shouldn’t be touching each other. You may need to cook them in batches. Turn often so that they don’t burn. Cook until nice and brown on all sides – about 12 minutes. They should not be pink on the inside. When done, remove from the pan and keep warm. Don’t wash the pan – you’re going to re-use it for the onion gravy later.

Step 3

Make the chicken stock by mixing the chicken stock granules into the boiling water (see quantities for water above).

Step 4

Place a large saucepan on the stove on medium to high heat. Add the chicken stock and the carrots and leave to bubble gently for 7 minutes. Adjust the heat if you need to. Now add the potato quarters and cook for another 8 minutes. Finally add the apple quarters and cook until these are soft – about 5 minutes. If you need to add a little more water, you can. When done, drain the liquid into a large jug or bowl (you’ll need it later). Add a couple of tablespoons of butter to the carrots, potatoes and apples in the saucepan and then mash with a potato masher. Set aside and keep warm in the saucepan with the lid on.

Step 5

Put the same pan you cooked the sausages in on medium to high heat. Add the sliced onions and a tablespoon of butter and cook until the onions are soft and turning brown. Now stir in the liquid you saved in the jug. Bring to a gentle boil for about 8 minutes, turning the heat down to medium. Mix the cornstarch with a few tablespoons of water in a mug. Stir the cornstarch into the gravy and mix very well. Let it simmer for a minute or two until it is a gravy consistency.

Step 6

To serve, divide the apple and carrot mash between the plates, add two sausages on top with a serving of onion gravy.